Is there Michelin relevance now, or not?
A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.
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Fassnidge, from reality chef to real reality. Big jump.
Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.
A restaurant’s secret to happy staff. Interesting
Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.
The Power of Teamwork
The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.
Hospitality and handling the heat
Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.
Hospitality talk: A business secret I never forgot
A tender business secret that will stick with you and see you well in the future. I had so many lessons at Expo 88, but this was the best hands down.
Hospitality talk: Handling the heat
When it comes to being able to handle the heat, in a kitchen, a restaurant, or business, how good are you? Do you have a pressure plan? That’s why we set up offthehotplate. It’s a pressure plan.
Hospitality talk: Chefs, it’s a numbers game
What might you say to a chef wanting to create his own theatre, so he may strut his own stage? First, as with all would be business owners: do your homework!
Hospitality talk: Kitchen Tales and memories…
A life spent on the tools in a kitchen might seem a life misspent, but I loved every minute, and lived (survived) to tell the tales. Lucky me.
Hospitality talk: Fear and trust – the big tickets
Breaking down every transaction in any business from the point of view of trust, might yield some surprising revelations.